We typically just roast a whole chicken in the slow-cooker or rotisserie style and make broth with the bones, but occasionally I’ll splurge on organic & free range chicken breast and this is one of my go-to recipes.
This is a mixture of chicken cordon bleu and baked chicken. I included instructions in the recipe for making this with loaded cauliflower (like loaded baked potato, but better!), so it is a complete meal in 2 pans and 1 hour! If you don’t want the loaded cauliflower, just leave off the ingredients starting with cauliflower.
Stuffed Chicken Breast Recipe
Simple baked stuffed chicken breast with loaded cauliflower is a simple and easy meal idea.
Ingredients
- 4 chicken breasts
- 4 slices ham
- 4 slices cheese (optional)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp basil
- 6 slices bacon
- 2 bags frozen cauliflower
- 1 pinch salt
- 1 pinch black pepper
- 4 oz cheese (shredded, optional)
Instructions
- Preheat oven to 350°F.
- Slice each chicken breast almost in half, leaving a small amount connected around one outside edge to make a pocket.
- Roll a slice of ham around each slice of cheese if using, and stuff it into the pocket in the chicken.
- Place in a well greased (I suggest butter) baking dish and top with spices.
- Bake chicken in the oven for 45 minutes to 1 hour until chicken is cooked through.
- Meanwhile, in a large stove and oven safe pan, cook the bacon on the stove until slightly crispy.
- Remove the bacon, leaving bacon fat in the pan.
- Add the bags of frozen cauliflower to the pan sprinkle it with a little salt and pepper.
- Let it defrost/cook on medium low heat for about 10 minutes, stirring occasionally.
- Chop the bacon slices and sprinkle over the cauliflower, covering evenly.
- Put the pan with the cauliflower and bacon into the oven for 15-20 minutes (remainder of chicken cooking time) and top with cheese if desired 5-10 minutes before both are done.
- Remove both from the oven and enjoy!
Notes
You can double or triple the stuffed chicken part of the recipe to have extra for lunches throughout the week.
Nutrition
Serving: 1stuffed breast + 1 cup cauliflowerCalories: 589kcalCarbohydrates: 9.5gProtein: 57.9gFat: 35.2gSaturated Fat: 17.2gCholesterol: 173mgSodium: 1900mgFiber: 5.4gSugar: 2.4g
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This was delicious and so easy! I was getting really tired of the things I usually make and I was looking for something different. My husband was surprised he liked it so much! I’m definitely adding this to my rotation. Thanks, Wellness Mama 🙂
Hi! I have really LOVED and APPRECIATED your site, Katie! I’m trying out some of your meals now. 🙂 Do you think this recipe would work well with fresh cauliflower? Or maybe should I just freeze the fresh cauliflower? I’m a little new with working with cauliflower, but love it and would enjoy using it more. Thank you!!
Fresh should be fine. You just will need to adjust the cook time in the pan since it won’t need to defrost. Just watch it the first and maybe time it to record for future use.
This meal was easy to make, filling, and enjoyable for everyone that ate it!
cooking this now… smelling yummy!
Is I too much trouble to ask for the calorie information? I am working on losing wt and I keep a journey/food and exercise log.